vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pineapple Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
411Calories
4 gProtein
5 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories411 kcal
Protein3.9 g
Carbohydrates5.3 g
Fiber0.1 g
Sugars0.6 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium28 mg
Potassium121 mg
Calcium73 mg
Iron0 mg
Magnesium8.1 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline1 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 104. The excerpt below is the record exactly as published.
PINEAPPLE CREAM: Mrs. F. Foster. Whip one pint of cream to a stiff froth, beat with a dover egg beater. Dissolve one-quarter ounce of gel- atine in a little boiling water, having previously soaked it in cold water ; strain into the beaten cream, sweet- ened to taste. Add one can of grated pineapple
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